Gnocchi à la Parisienne
Prepare the choux pastry. Bring the water to a boil with butter and a pinch of salt.
Away from the heat...
... add all the flour in one go...
... and combine using a wooden spatula.
The resulting dough is called 'panada'. Dry off the panada by stirring constantly until the pastry comes away from the sides of the saucepan.
...See the recipe
Serves:
8
Time:
1 h 30
Difficulty:
Author: Chef Philippe
0
ratings
0 comments
Ingredients:
125g unsalted butter, 250g flour, 8 eggs, 50g grated Emmental cheese, 50cl water, Salt, Pepper, Nutmeg, 70g unsalted butter, 70g flour, 1l milk, 100g grated Emmental cheese, 50g unsalted butter
Method
Before starting this Gnocchi à la Parisienne recipe, make sure you have organised all the necessary ingredients.Prepare the choux pastry. Bring the water to a boil with butter and a pinch of salt.
Away from the heat...
... add all the flour in one go...
... and combine using a wooden spatula.
The resulting dough is called 'panada'. Dry off the panada by stirring constantly until the pastry comes away from the sides of the saucepan.
...
